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Alongside some ground beef, black beans, and plenty of cheddar cheese, it’s a fun twist on the potato-based pasta. Get the Taco Gnocchi Bake recipe . PHOTO: JOSEPH DE LEO; FOOD STYLING: MAKINZE GORE
Pasta is a weeknight staple for a reason. Actually, make that four: It’s easy to prepare, quick-cooking (once the water finally boils, that is), kid-friendly and oh so comforting.
Tortellini di Valeggio sul Mincio: hand-made fresh pasta of tortellini kind, stuffed with a mix of beef, pork meats and vegetables, usually served with melted butter and sage. They are typical of the town of Valeggio sul Mincio, southwest of Verona.
A Cremona dish of marubini dumplings, filled with braising, salame Cremonese (Cremona salami), Grana Padano cheese, nutmeg, cooked in a broth with beef, pork and chicken Mpurnatu: Sicily: A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese: Nidi di rondine: Emilia-Romagna
Mix together. Brush the remaining oil over the side and base of an 8 1/2-inch round nonstick baking dish with sides about 2 inches deep. Pour in the pasta mixture and spread out evenly.
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg and nutmeg and served in capon broth (in brodo di cappone). [1] In the area of origin it is usually sold fresh or home-made.
Creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, while Parmesan cheese adds nutty, savory depth. Sun-dried tomatoes bring a tangy sweetness that balances the ...